Next let's see how you can transform a crisper full of humdrum vegetables into a yummy Indian entrée.

Vegetables Korma

(Adapted from the recipe of the same name in Vegetarian Times Magazine, February 2010)

A korma is a South Asian dish similar to a curry. The sauce can be made with coconut milk, yogurt, or nut and seed pastes. The cooking method is what differentiates it from the standard curry in that the meat or vegetables are braised (first seared and then cooked in the moist heat of the sauce) with the coconut milk or yogurt.

When using yogurt, keep it below curdling temperature and combine it slowly and carefully with the meat juices.

Serves 2 |30 Minutes |Gluten Free

• 2 medium tomatoes, cut into chunks
• 1/2 small white onion, cut into chunks
• 2 Tbsp. golden raisins
• 2 cups frozen mixed vegetables; like green beans, cauliflower, carrots, lima beans and/or zucchini (12 oz.)
• 1-7 oz. can chickpeas, rinsed and drained (3/4 cup) - optional
• 1/2 cup basmati rice
• 1 1/2 Tbsp. minced fresh ginger
• 1 Tbsp. vegetable oil
• 1/2 tsp. garam marsala or curry powder
• 1/4 tsp. plus 1/8 tsp. ground cardamom
• 3 Tbsp. fat-free evaporated milk or heavy cream
• 1 Tbsp. toasted slivered almonds - optional

To start, cook the rice according to package directions. While the rice is cooking, haul out the food processor or blender and purée the tomatoes, onion and ginger until it forms a paste.

Also, heat the oil in a saucepan over medium heat. Add the garam marsala and cardamom and cook for 30 seconds, or until you can smell the spices, constantly stirring. Take the purée and raisins and add them to the saucepan.